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Italian Wedding Soup

Italian Wedding Soup is a warm and substantial soup consisting of soft mini meatballs, some fresh vegetables, leafy greens, and a little pasta all cooked in a tasty broth; it is reassuring, satisfying, and ideal for serving at a family meal. Each mouthful contains savory meatballs, tender vegetables, pasta, and a rich taste of Parmesan.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6
Course: Soup
Cuisine: Italian
Ingredients Method

Ingredients
  

  • For the Mini Meatballs
  • 1 lb 450 g ground beef
  • ½ cup breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic minced
  • 1 tablespoon fresh parsley chopped
  • ½ teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • For the Soup
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 8 cups chicken broth
  • ¾ cup small pasta such as acini di pepe or orzo
  • 3 cups fresh spinach or escarole chopped
  • ½ teaspoon Italian seasoning
  • Salt and black pepper to taste
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Take the ground beef, breadcrumbs, Parmesan, egg, minced garlic, parsley, Italian seasoning, salt, and black pepper and put them all into a big bowl. Then mix them together gently until they are combined.
  2. Form the mixture into small meatballs, approximately ¾ to 1 inch in diameter and put them on a clean plate or tray.
  3. Place the olive oil in a large soup pot and heat it over medium heat. Then add the onion, the carrots, and the celery and cook them for 4 to 5 minutes until the vegetables start to soften.
  4. Add some minced garlic and cook it for about 30 to 60 seconds until it smells fragrant.
  5. Add the chicken broth and then put in the Italian seasoning, salt, and black pepper. Bring the broth to a gentle boil.
  6. Take the mini meatballs and add them to the broth which is simmers. Then turn the heat down to medium-low and cook them for about 8 to 10 minutes until they are cooked through.
  7. Throw in the pasta and stir it gently, then cook it for about 7 to 10 minutes as instructed on the package, until it is tender.
  8. Chop the spinach or escarole and then stir it into the soup. Cook it for 2 to 3 minutes until the greens have wilted and become tender.
  9. Taste the soup and make any necessary adjustments to the salt and black pepper. Then stir in the grated Parmesan cheese.
  10. Add some fresh parsley to the soup and stir it gently.
  11. Pour the hot Italian Wedding Soup into serving bowls and add extra Parmesan cheese if you wish.
  12. Serve at once with crusty Italian bread, garlic bread, or a simple green salad.